Stuffed - Cabbage Rolls

Photo: flickr user turtlemom4bacon

Ingredients

1 lg. (about 2 ½ lb.) head green cabbage

1 teaspoon salt

1/2 cup butter

1 cup chopped onion

1 clove garlic, crushed

1/2 pound fresh mushrooms, sliced

1/2 pound ground chuck

1/2 pound ground veal

1 1/2 cups cooked white rice

3 hard - cooked eggs, chopped

1 teaspoon salt

Dash pepper

TOMATO SAUCE

1/4 cup butter

1/4 cup unsifted all purpose flour

6 ounces can tomato paste

1/2 teaspoon salt

Dash pepper

1/4 teaspoon allspice

Preparation

In large sauce pan, bring 6 cups water to boiling point. Add cabbage and salt; simmer 3 minutes - just long enough to make leaves pliable. Drain, reserving 2 cups liquid. Remove 12 outer leaves from cabbage.

Make stuffing: melt butter in large skillet. Add onion and saute until golden. Add rest of butter, along with garlic and mushrooms; saute, stirring occasionally, about 4 minutes. Add remaining stuffing ingredients; cook, uncovered, about 5 minutes or until meat is no longer red. Make tomato sauce.

Melt butter in medium sauce pan; remove from heat. Stir in flour until smooth; then gradually stir in 2 cups reserved cabbage liquid. Bring mixture to boiling point, stirring, over medium heat. Remove from heat; stir in tomato paste, salt, pepper and allspice. Preheat oven to 350 degrees. Fill center of each cabbage leaf with 1/2 cup stuffing. Fold two sides over stuffing; roll up from end